Thursday, April 15, 2010

Singing a Different Tuna

Here's a confession: On nights when JM gets stuck late at the office and eats there, I don't really like to cook dinner for myself. I think I need to be feeding someone I love in order to really put my heart into it, and enjoy making food. I also don't really care to grocery shop when I'm just making things for myself, so I just pick at what's already in my kitchen. I guess it's a good thing I'm not still single or else I'd be stuck blogging recipes for toast and hard-boiled eggs (not to mention the title of this blog wouldn't make any sense at all).
But last night, I rummaged through the cupboards and fridge and came up with a delicious meal for myself, sort of by accident. It's a light, healthy, tuna salad (I haven't trusted the mayo-based kind since my freshman year of college when I ate it everyday and gained 25 pounds- though the beer may have had something to do with that, too), with my favorite - cannellini beans. And the best part is that it mostly came out of cans, making it super fast and easy, and cheap, cheap, cheap, to boot. This one will definitely make a repeat appearance on the menu on a night when JM is home. Unlike the bowl of cereal I had for lunch.

Tuna and White Bean Salad

1 can (19 oz) cannellini beans
1 can (5 oz) tuna packed in olive oil
2 tablespoons capers (drained)
1/3 cup chopped parsley
1/2 small red onion, sliced thinly
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon dijon mustard
salt and fresh ground pepper to taste
salad greens, sandwich bread, or toasted bread rounds (optional)

What you do:
1. Drain and rinse the beans. Drain tuna, reserving the olive oil in a small bowl (you can use the lid of the can to hold the tuna in while draining the oil). Combine tuna and beans in a medium bowl. Add the capers, parsley, and onion and mix.
2. Add the vinegar, lemon juice, olive oil, mustard, salt, and pepper to the reserved olive oil. Stir to combine and then dress the tuna mixture to taste (you may not want to use all the dressing).
3. Serve salad on top of greens, or as a sandwich, or atop grilled or toasted bread rounds as crostini.

Eat and be happy- even if you are eating alone. Look at it this way- at least you get to control the remote!


Ali said...

I feel the same exact way! I eat such boring foods when Dan isn't around (hard boiled eggs, rice cakes, cabbage & toast being my staples!). I'll have to try this looks yummy!

ACL said...

I so know what you mean! What a good idea :)

Lily said...

On last night's 60 Minutes, Andy Rooney said he eats a lot of peanut butter toast and leftover rice. Looks like he has something in common with us, ladies!